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Old 04-04-2007, 01:47 AM   #21
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So, do I go for the 2003 or the 2005 Old Bog Water?

These were both pitched on a cake & in the primary for a month, then kegged for six months with champaign yeast, before filtering to another keg. The 2003 used 8 oz. of peat smoked and was undrinkable for a year, I cut that to 4 oz. in 2005.

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Old 04-04-2007, 01:56 AM   #22
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Quote:
Originally Posted by AleHole
I would be interested in the recipe so go ahead and post it.
Partial Mash:
bring 2.5 Gal to 164, steep @ 152 90min.
6# Pale Malt
1.25 20L Crystal
Sparge with 3 Gal 168, add:
7# Light LME
8oz. Amber DME
Boil 30 min, add:
10 AAUs Nugget
7AAUs Cascade
Boil 90 min, top to 5.25 Gal
Wyeast 1056
Primary 2 wks @ 68 rack to secondary and then add:
4 AAUs Cascade
6 AAUs Centennial
1/5oz Champagne Yeast
Condition cool 50-55 for 6-8 wks.
Prime with 3/4 C pale DME
Bottle and age @ 45-50 8 months

*Book also includes extract and all-grain methods*
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Old 04-04-2007, 02:17 AM   #23
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Quote:
Originally Posted by skeeordye11
Partial Mash:
bring 2.5 Gal to 164, steep @ 152 90min.
6# Pale Malt
1.25 20L Crystal
Sparge with 3 Gal 168, add:
7# Light LME
8oz. Amber DME
Boil 30 min, add:
10 AAUs Nugget
7AAUs Cascade
Boil 90 min, top to 5.25 Gal
Wyeast 1056
Primary 2 wks @ 68 rack to secondary and then add:
4 AAUs Cascade
6 AAUs Centennial
1/5oz Champagne Yeast
Condition cool 50-55 for 6-8 wks.
Prime with 3/4 C pale DME
Bottle and age @ 45-50 8 months

*Book also includes extract and all-grain methods*
Thanks for the post! I would do the AG version what does it call out for all the Malts?
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Old 04-04-2007, 02:19 AM   #24
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All-grain:
15# Pale malt and crystal malt as in main recipe in 5 gal @ 152. Sparge with 4 gal.

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Old 04-04-2007, 04:36 AM   #25
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I just came up with this, hows it look?


Hairy Sasquatch
Brew Type: All Grain
Style: American Barleywine
Batch Size: 5.00 gal
Boil Volume: 7.00 gal Boil Time: 75 min
Brewhouse Efficiency: 75.0 %
Actual Efficiency: 7.7 %

Ingredients Amount Item Type % or IBU

Malts
16.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 88.9 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.6 %
1.00 lb Caramel/Crystal Malt - 30L (30.0 SRM) Grain 5.6 %

Hops
2.50 oz Chinook [12.00%] (60 min) Hops 86.6 IBU
2.00 oz Cascade [5.20%] (10 min) (Aroma Hop-Steep) Hops -
2.00 oz Centennial [10.00%] (0 min) (Aroma Hop-Steep) Hops -

Dry Hop
1.00 oz Cascade [5.20%] (Dry Hop 21 days) Hops -
1.00 oz Centennial [10.00%] (Dry Hop 21 days) Hops -
1.00 oz Chinook [13.00%] (Dry Hop 21 days) Hops

Yeast
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.097 SG (1.080-1.125 SG)
Estimated Final Gravity: 1.023 SG (1.020-1.035 SG)
Estimated Color: 8.6 SRM (10.0-22.0 SRM)
Bitterness: 86.6 IBU (50.0-100.0 IBU) Alpha Acid Units: 6.0 AAU
Estimated Alcohol by Volume: 9.8 % (8.0-13.0 %)
Actual Calories: 454 cal/pint


Mash Profile Name: Single Infusion, Full Body, Batch Sparge
Mash Grain Weight: 18.00 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 3.43 gal
Name Description Step Temp Step Time
Mash In Add 23.94 qt of water at 163.0 F 152.0 F 45 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (1.5-2.4 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F

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Old 04-04-2007, 04:53 AM   #26
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Quote:
Originally Posted by AleHole
I just came up with this, hows it look?


Hairy Sasquatch

Beer Profile Estimated Original Gravity: 1.097 SG (1.080-1.125 SG)
Estimated Final Gravity: 1.023 SG (1.020-1.035 SG)
Estimated Color: 8.6 SRM (10.0-22.0 SRM)
Bitterness: 86.6 IBU (50.0-100.0 IBU) Alpha Acid Units: 6.0 AAU
Estimated Alcohol by Volume: 9.8 % (8.0-13.0 %)
Actual Calories: 43 cal/pint
How the hell is this possible?
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Old 04-04-2007, 05:12 AM   #27
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I wondered that myself....
Beersmith software

other than being a diet barleywine how do you think the recipe looks?

edit= I figured it out. the readings for actual OG and FG were way low. I typed in 1.097 and 1.023 for
454 calories

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Old 04-04-2007, 03:02 PM   #28
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Another beast! 21 ounces of hops! and 22 pounds of fermentables.

Barley Wine
Recipe for 5 gallons

O.G. 1.100
T.G. 1.035

Fermentable, weight (lbs.)
Pale Ale Malt,10
Light Crystal, 0.5
Cara Munich, 1
Dextrin, 1
Aromatic, 2
Victory, 1
Briess Amber Syrup, 3.3
Briess Weizen Syrup, 3.3

Grains mashed at 152 to 155 deg F for 90 minutes.

Hops, ounces, boil time
Perle, 4, 135 minutes
Perle, 3, 45 minutes
Perle, 2, 30 minutes
Cascade, 3, 30 minutes
Perle, 2, 5 minutes
Cascade, 3, 5 minutes
Cascade, 2, steep 15 minutes
Perle, 1, steep 15 minutes
Cascade, 1, dry hop 2 weeks

Other Ingredients:
Gypsum 3 tsp - in boil
Citrid Acid 1 tsp - in boil
Salt 1/4 tsp - in boil
Epsom Salts 1/8 tsp - in boil

Yeast: Wyeast 1056 (American Ale Yeast)

http://www.allaboutbeer.com/homebrew...st.html#barley

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Old 04-06-2007, 12:38 PM   #29
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Quote:
Originally Posted by Cheesefood
Another beast! 21 ounces of hops! and 22 pounds of fermentables.

Barley Wine
Recipe for 5 gallons

O.G. 1.100
T.G. 1.035

Fermentable, weight (lbs.)
Pale Ale Malt,10
Light Crystal, 0.5
Cara Munich, 1
Dextrin, 1
Aromatic, 2
Victory, 1
Briess Amber Syrup, 3.3
Briess Weizen Syrup, 3.3

Grains mashed at 152 to 155 deg F for 90 minutes.

Hops, ounces, boil time
Perle, 4, 135 minutes
Perle, 3, 45 minutes
Perle, 2, 30 minutes
Cascade, 3, 30 minutes
Perle, 2, 5 minutes
Cascade, 3, 5 minutes
Cascade, 2, steep 15 minutes
Perle, 1, steep 15 minutes
Cascade, 1, dry hop 2 weeks

Other Ingredients:
Gypsum 3 tsp - in boil
Citrid Acid 1 tsp - in boil
Salt 1/4 tsp - in boil
Epsom Salts 1/8 tsp - in boil

Yeast: Wyeast 1056 (American Ale Yeast)

http://www.allaboutbeer.com/homebrew...st.html#barley
Have you decided on a recipe yet or still hunting? I am still looking. Kinda want to stick with an AG recipe.
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Old 04-06-2007, 02:27 PM   #30
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Quote:
Originally Posted by AleHole
Have you decided on a recipe yet or still hunting? I am still looking. Kinda want to stick with an AG recipe.
BP's is still in the lead, due to my enormous respect for the man and his brewing prowess. I'm going to mod it to use candi sugar instead of syrup.

Still thinking about doing it tomorrow, but I might do a hefe instead, along with my amarillo cream ale.
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